Roasted Garlic Rosemary Potatoes
Gosh, do I love potatoes, potatoes of all kinds. Give me a plate of smashed, mashed, roasted, grilled, or au-gratin and I will eat them. One kind of potato I especially like —> Roasted Garlic Rosemary Potatoes.
If you’ve been to Stephanie Lee Nutrition before, you’ve probably heard me talk about my upbringing in a “meat and potatoes” home. It was a dinnertime staple that never got old. I don’t know if there is a more versatile food than potatoes. Can I blame my parents for having potato all day everyday? Nope, not really.
However, as a dietitian, I often have people assume I avoid any kind of carb. Especially potatoes, pasta, and bread. Though my palette and preferences have changed, my love of potatoes has not. I may not eat them on a daily basis anymore, but I definitely make room for them once an awhile. Heck, sometimes they are just the thing when you just don’t have dinner inspiration.
I get it, potatoes get a bad rep. Sure, they may not make the so-called superfood list. But that doesn’t mean they don’t have any health benefits to offer. Not only are they cheap and delicious they:
- Are naturally low in sodium
- Contain nearly half of your daily value in vitamin C.
- Contain more potassium than a banana.
- Are a good source of fiber, vitamin B6, and magnesium.
- Can become a resistant starch after they are cooled
Need I say, these little tubers are not all bad! I’m not going to waste another second justifying my need for some savory, roasted potatoes. Now I can just gush about how they are a total crowd pleaser. They literally pair with almost everything plus they have all the goodness of fresh herbs and garlic. These pretty, little Roasted Garlic Rosemary Potatoes are actually in my oven as we speak. And my mouth…is…waterying. Can I get a ding on that timer?!
By the way, I should probably mention they are super easy to make. No joke. Are you ready for it? Here it is.
Take your pound and half of potatoes and cut them in half. Place them right in your baking dish to save dishes (that may be the most important step). Then, drizzle with oil and sprinkle with the herbs, garlic, salt, pepper. Then toss the potatoes around to coat. You can even use your (clean) hands to toss…another dish saver! And that’s that. Throw those babies in the oven. Give them one stir about half way through and let the oven do the rest.
Think you can handle this? Well I know you can! Get these Roasted Garlic Rosemary Potatoes in your belly! Be sure to let me see how you did by tagging a photo #stephanieleenutrition on Instagram. I’d love to see what you all cook up. Happy eating, xo!
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- 1.5 pounds small, mixed potatoes or fingerlings, halved
- 4 tablespoons extra virgin olive oil
- 1 tablespoon chopped rosemary
- 1/2 teaspoon sea salt more or less to taste
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Ingredients
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- Preheat oven to 425 degrees. Place halved potatoes in a baking dish. Toss with olive oil, rosemary, salt, black pepper, and garlic. Stir well to ensure potatoes are well coated with oil.
- Place in the oven and roast for 35-40 minutes, stirring once midway through (see notes). Using a fork, test potatoes for tenderness. If not easily pierced, place in the oven for an additional 10 minutes or until tender and slightly browned.
If using a baking sheet instead of a baking dish, cooking time may be less.
Want more potato inspiration? Check out the tasty recipes below!
Crispy Seasoned Potato Wedges
Skinny Ranch Potato Salad
